Ghormeh Sabzi

Ingredients

• 700 glamb shoulder — cubed
• 3 cupsfresh herbs — parsley cilantro fenugreek
• 1 cupdried kidney beans — soaked
• 4dried Persian limes
• 1onion
• 2 tbspvegetable oil
• 1 tspturmeric
• to tastefine sea salt

Method

1. Begin by cutting the 700 g lamb shoulder into 2-inch cubes. Season the meat generously with fine sea salt and 1 tsp turmeric, ensuring each piece is evenly coated. This will enhance the flavor and help in browning.
2. Heat 2 tbsp vegetable oil in a large, heavy-bottomed pot over medium-high heat. Once the oil is shimmering, add the lamb cubes in a single layer, ensuring they are not crowded. Brown the meat on all sides until it develops a deep, rich color, which should take about 5-7 minutes per batch. Remove the browned meat and set aside.
3. In the same pot, add 1 finely chopped onion. Sauté the onion over medium heat until it becomes translucent and starts to caramelize, absorbing the flavors left from the lamb.
4. Add 3 cups of fresh herbs (a mixture of parsley, cilantro, and fenugreek is traditional) to the pot. Stir frequently and cook until the herbs darken slightly and release their aroma, which should take about 5 minutes.
5. Return the browned lamb to the pot, along with 1 cup of dried kidney beans and 4 pierced dried Persian limes. Pour in enough water to cover the ingredients by about an inch. Bring the mixture to a gentle simmer.
6. Reduce the heat to low, cover the pot, and let the stew braise for about 2 to 3 hours. The dish is ready when the lamb is tender and the beans are cooked through, with the stew having a rich, thick consistency.
7. Taste the stew and adjust the seasoning with more fine sea salt if necessary. Serve the Ghormeh Sabzi hot, accompanied by steamed rice, fresh bread, or a simple salad, allowing the flavors to meld beautifully on the plate.